Pumpkin Crunch Cake

     

A great tasting cake, and really easy to make!

Original recipe makes 1 – 9×13 inch cake

Ingredients

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

  • PREP

    15 mins

  • COOK

    1 hr

  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch baking pan.
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Nutrition

Calories: 412 kcal
Carbohydrates: 47.2 g
Cholesterol: 54 mg
Fat: 23.6 g
Fiber: 1.6 g
Protein: 5.2 g
Sodium: 533 mg

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